So here's how it works: Every week(-ish, or may be every two weeks) one of us is going to bake a cake. We get to choose our own recipe, -- either taking the opportunity to share a favorite or experiment with a new one -- take pictures of the baking adventure, post the recipe on this blog, and then bring in the cake to share.

As the five of us would like to avoid gaining a gazillion pounds during the process, we are inviting you, our fellow CCE'ers to come wallow in frosting along side us. In order to partake in all the cakey goodness, we'd like to request that your bring own fork and plate, and that you provide us with your comments and feedback here on our blog.

To prepare frosting, combine butter and cream cheese in a large bowl. Beat with a mixer at medium speed until smooth. Beat in powdered sugar and vanilla just until smooth. Spread frosting over the top of cake. Garnish with shredded carrot and pecans if desired.

Cream Cheese Glaze:(Use this glaze for carrot cake, pound cake, or similar desserts.)1 package (3 ounces)3 tablespoons milk2 tablespoons powdered sugarCombine all ingredients in a small bowl. Stir until smooth, adding a little more milk or powdered sugar, if necessary.

Entered by Michelle CavannaLast year for Christmas, I received this really great Baker’s Assortment Box from Penzeys Spices. Included in the box are a couple of whole nutmeg and cinnamon sticks, a bottle of Double Strength Madagascar Pure Vanilla Extract, and jars of Sweet China Cassia Cinnamon, Natural High Fat Cocoa Powder, and a unique Baking spice blend of Cinnamon, Mace, Sweet Anise, and Cardamom. While this might sound like an ad for Penzeys Spices – the box is available here: http://www.penzeys.com/scstore/giftboxes/new/bakersAssortment4jar.html, by the way -- I use them in almost all of my baking now and this recipe is the perfect showcase!Michelle’s Carrot CakeCake:2 cups sugar2 cups flour2 teaspoons baking soda2 teaspoons cinnamon (I prefer to use 2 tsp. Penzeys Spices Baking Spice + ½ tsp Penzey’s Sweet China Cassia Cinnamon)1/2 teaspoon salt3/4 cup buttermilk9 oz. crushed pineapple, drained1 cup chopped walnuts3 eggs3/4 cup oil3 1/2 oz. coconut (I used about 6oz.)2 cups grated carrots

Beat together sugar and eggs in large bowl. Combine dry ingredients. Combine buttermilk and oil. Add flour mixture and buttermilk mixture to eggs alternately (begin and end with dry). Beat until well combined. Stir in carrots, pineapple, nuts, and coconut.Bake 350 degrees in 9 X 12 greased and floured pan for 40-45 minutes

Beat butter and cream cheese together. Add other ingredients and mix. If too thick, soften with a little half and half or milk so the frosting does not tear the cupcakes. Make sure the cupcakes are completely cooled otherwise you will have a cream cheese milkshake on your hands!

Entered by Jennifer TrotterThis carrot cake is vegan and contains no commercial egg replacer. I’ve refrained from adding nuts or dried fruits but a half cup each of walnuts and raisins, or coconut flake and macadamia, or pecans and dried cranberries would be interesting additions. This is my first foray into vegan baking and overall I’m pleased with how it turned out – even more so because it didn’t require egg replacer. I was not as pleased with the frosting – not sure how to improve the texture, it might require some research and test batches, um. . . yeah, testing –THAT’s why there are 14 batches of frosting in the kitchen.